Title: Cyril Renaud's Citrus Gravlax: Ny Times 11/11/98
Categories: Scandinavia Fish Salmon
Yield: 4 Servings

2	c	Salt
2	c	Sugar
2		Oranges, grated zest of
2		Lemons, grated zest of
2		Limes, grated zest of
2		Grapefruit, grated zest of
2	tb	Juniper berries
1	tb	Cracked coriander seeds
1	bn	Dill, stems and all, roughly
		Chopped
2	tb	Gin
2	lb	Fillet of salmon, pin bones
		Removed

Mix well everything but the salmon.

Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.

Wrap the fish well, and refrigerate for 12-24 hr.

Unwrap salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette. From: Michael Loo Date: 11 Nov 98

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